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dried cherries

In the last dessert of my dried fruit dessert series, I offer you Torie cookies. I think I am cheating a bit by calling this a dried fruit dessert, as in addition to dried cherries, it contains chopped up Skor bars, bittersweet chocolate chunks and oatmeal. But they are yummy. I only ate one and sent the excess off to my son in Montreal and my daughter in Boston. My third son, still at home, complained that he has to move away if he wants cookies. I told him to pack his bags!

This recipe was inspired by a friend who gave me some dried cherries to bake something with, my recent success with brioche, and a box of unsweetened almond milk that just doesn’t taste very good to drink straight…

Recipe:

1000g Bread flour (Gold Medal)

600g Liquid (3 eggs + almond milk to make up amount)

200g Liquid levain (100% hydration storage starter from fridge)

150g Granulated sugar

150g Slivered almonds

230g Dried cherries

100g Unsalted butter

20g Kosher salt

10g Instant Yeast (3 tsp)

2 tsp Vanilla extract

2460g Total Dough Yield

Tools:

Digital scale

Large stainless steel mixing bowl about 15L size

Rubber spatula or wooden spoon

Plastic dough scraper

Bowl of water

Large plastic bag

Plastic tub with cover (4L or larger)

3 loaf pans 9” x 5” loaf pans

Large plastic bag

Baking stone (large rectangular)

Egg+ water for egg wash

Butter for greasing plastic tub and pans

Instructions:

Weigh out all ingredients, cut butter in to small cubes, butter plastic tub, toast almond slivers in a pan and let cool.

7:45pm – Place eggs, almond milk, vanilla extract in large mixing bowl. Then add the bread flour, granulated sugar, Kosher salt, instant yeast. Mix well using rubber spatula until a shaggy dough comes together. Knead in bowl using slap and fold method for about 5 minutes. Then add all the butter and continue kneading using slap and fold method for another 5 minutes. Then add almond slivers and dried cherries. Transfer to buttered plastic tub and let rise for 2 to 2 1/2 hrs or until doubled. Turn dough every 30 minutes. (I put it in the fridge for 1 hour due to scheduling of another bake).

9:30pm – Place plastic tub in fridge for 1 hr if necessary due to scheduling.

11:00pm – Place baking stone on 2nd rack from bottom, preheat oven with convection to 400F.

12:00am – Brush loaves with egg wash made from 1 egg and a little water. Turn convection off, place loaves into oven, turn down to 380F and bake for 40 minutes or until internal temp reaches 190F or more. Cool completely before eating.

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